Did you know Mardi Gras, or Fat Tuesday is also referred to as Pancake Day?! In many Anglican and Catholic European nations the week before Ash Wednesday is called “shrovetide,” which ends on Shrove Tuesday or Fat Tuesday (Mardi Gras). According to a recent article from Mind Body Green, ” Pancake Day is also known as Shrove Tuesday and originated as a day of feasting before the traditional time of fasting for Lent. Shrove Tuesday is the last chance to enjoy the foods that are forbidden (fat, milk, butter and eggs) during Lent and of course to indulge.” Not to worry though–you won’t have to give up pancakes all together as long as you make a healthier and plant based version! Check out my vegan and gluten free recipe below 🙂

Directions: In one bowl add all the dry ingredients and mix with a fork or whisk. Add the oil, bananas,vanilla and almond milk to blender and blend well. Add mixture from blender to bowl with dry ingredients. Using a whisk or large fork mix thoroughly until you get pancake batter consistency. If batter is too thick, add a little more almond milk. Heat skillet on stove on low-medium heat add a small amount of coconut oil or vegan butter such as Earth Balance to the skillet. Allow to heat up before adding the batter (but not to smoke). Once heated, pour or ladle batter onto skillet. Wait until it becomes bubbly throughout and flip. Continue to do this until you’ve used all the batter, adding coconut oil/vegan butter as needed.

* If you don’t care about it being gluten free, use any all purpose flour, preferably a whole grain blend. * If you don’t have almond meal or almond flour, or prefer not to use it, substitute with more of the base flour. You could also try coconut flour instead of the almond flour.